For par-baking you want to be sure the buns are fully baked, but not yet fully browned. I would lower the baking temperature to 350 degrees and would aim for at least 190 degrees internal temperature. On the other end I would let the buns thaw and place in a 350 degree oven until browned. Generally this process is used with a crustier loaf, so this may cause the buns to be a bit drier or crustier. Brushing with butter before reheating may help with this. I don't have exact times, but keep an eye out for color and internal temperature. Or you could freeze the fully baked buns and reheat wrapped in foil. Barb@Kaf

• Reply